My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional
Directions
Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.
Nutrition Facts
1 cup shrimp mixture with 2/3 cup rice (calculated without hot sauce): 356 calories, 10g fat (1g saturated fat), 92mg cholesterol, 588mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.
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Jay
Nov 21, 2020
Good, easy to make. Needs a little more zip. Next time I'll try adding a bit of Old Bay seasoning. Wasn't crazy of the texture of the instant brown rice, either yellow rice or pasta, maybe orzo.
kathie615
Sep 25, 2020
This was SO GOOD! Okay, I'll admit that I did make one addition - a teaspoon of creole seasoning for some kick - but other than that I made it as written. I couldn't believe how good it turned out in such a short period of time. My husband couldn't stop eating it and said if I'd make it once a week, he'd be happy. He did suggest I add some smoked sausage the next time I make it but that's just a personal preference for him.
MarthaMyDear6
Sep 17, 2020
This sounds delicious! Am going to make this evening for dinner. I’ll probably add some Creole seasoning to taste. Thanks for sharing Gina!!!
barkerc1980
Nov 5, 2017
This was ok as it was, but we felt it was missing something. I ended up for one doubling it to feed my family of 6, however sticking with the original pound of shrimp and using a pound of boneless skinless chicken, since seafood can be rather expensive here in the Midwest. Then I also added about a tablespoon of Old Bay seasoning and about a teaspoon of cyanne pepper (for the recipe as is without being doubled I would use about 1 and a half teaspoons Old Bay and 1/2 teaspoons of cyanne or more our less to suit your taste) it was excellent with the added spices and even with doubling the recipe there weren't any leftovers. Thanks!
Reviews
Good, easy to make. Needs a little more zip. Next time I'll try adding a bit of Old Bay seasoning. Wasn't crazy of the texture of the instant brown rice, either yellow rice or pasta, maybe orzo.
This was SO GOOD! Okay, I'll admit that I did make one addition - a teaspoon of creole seasoning for some kick - but other than that I made it as written. I couldn't believe how good it turned out in such a short period of time. My husband couldn't stop eating it and said if I'd make it once a week, he'd be happy. He did suggest I add some smoked sausage the next time I make it but that's just a personal preference for him.
This sounds delicious! Am going to make this evening for dinner. I’ll probably add some Creole seasoning to taste. Thanks for sharing Gina!!!
This was ok as it was, but we felt it was missing something. I ended up for one doubling it to feed my family of 6, however sticking with the original pound of shrimp and using a pound of boneless skinless chicken, since seafood can be rather expensive here in the Midwest. Then I also added about a tablespoon of Old Bay seasoning and about a teaspoon of cyanne pepper (for the recipe as is without being doubled I would use about 1 and a half teaspoons Old Bay and 1/2 teaspoons of cyanne or more our less to suit your taste) it was excellent with the added spices and even with doubling the recipe there weren't any leftovers. Thanks!